Dr Jekyll
Dr Jekyll is a really enjoyable coffee experience. It’s a hang out that considers their customers to be part of the family, so much so, that they take customer suggestions to heart. One of these being to expand their premises. Previously, Dr. Jekyll was unable to cope with the constant flow of patrons wanting to take cover indoors instead of on their outside terrace. As winter hit Melbourne like a high-speed train, Dr Jekyll expanded to the shop front next door with a massive bay view window, allowing patrons to sit right on Grey Street and watch the cross-section of St. Kilda’s inhabitance walk past, definitely a source of conversation starters.
At the moment they are negotiating with the council for another customer suggestion, acquiring a liquor license. This would allowing Jekyll to transform from an edgy cafe by day to a quiet chill bar by night. And with the mentioned expansion of the cafe, a liquor license is this only thing missing for it to become a Melbourne hotspot.
Walking into the coffee joint we were greeted with a hearty welcome as if we were entering a friend’s house. We took a seat in the new section of the café. Matthew the owner of the café was there behind the bar with a welcoming smile, He is not only the owner of Dr. Jekyll, but also the order taker and barista, showing a real hands on feel for the business. I ordered a mocha and it was really lovely as it was hot, flavorsome and had the right amount of richness- the chocolate didn’t overpower the coffee. These are the three attributes which I think are key in terms of a good quality coffee.
The baked goodies are displayed on the benchtop and do not feature on the menu as they change daily, depending on the whim of the baker, Matthew’s mother. They vary from gluten free almond and orange cake to chocolate hazelnuts brownies. The cakes look homey rather than generic and the fact that you never know what the cake de jour will be adds a nice element of surprise. In terms of the food, one may do a quick assessment and pass the menu off as being ‘typical’ brunch style. However on closer examination there are unique items such as cured meat and French style baguettes, both prepared by local producers. It’s these alternative type items that keep customers coming back for brunch weekend after weekend.